Every year we set off to France for our summer break with my Mum and Dad and every year I say I am going to eat sensibly. What happens – my Mum dishes up her famous lemon fridge tart and all my resolve goes out the window and it is pretty much down hill from that moment.
This lemon fridge tart is very sweet but if you serve it with a raspberry sauce and some dark chocolate it is pure heaven. It freezes beautifully – I cut mine into portion sizes and then open freeze until just frozen. Once frozen, pack into a Tupperware dish and keep in the freezer until needed. I decorate mine once it has defrosted and voila you have a super quick dessert for those unexpected guests.
“”Note”” I think Tennis biscuits are typically a South African biscuit. In the UK I use ‘Nice’ biscuits which are very similar. They are a butter biscuit with a hint of coconut in them. They come in packets of 250g which should just be enough but it will depend on the dish you use. I would suggest buying two packets just in case. Any leftovers are perfect with a cup of coffee.
We don’t often eat savoury relishes but if we do my favourite has to be red onion marmalade. The sticky, sweet onions are particularly good with red meat and offset any of the salty cheeses beautifully. Goats cheese and red onion marmalade – beautiful!! If you can’t find red onions then substitute with normal brown onions. The marmalade can be bottled and will keep in the refrigerator for up to two months.
My hubby is away on a business trip tonight so I decided to treat myself to a steak sandwich. I found some lovely rustic bread which I heated briefly in the oven. Whilst the bread was heating I fried my topside steak in olive oil – adding rock salt and ground pepper – 2 minutes on either side. Once cooked I let it rest for a couple of minutes, sliced it up and added it to the warm bread with the pan juices. I then added some warm red onion marmalade to the top and finished off with some chopped parsley. Ten minutes in total and I had this gorgeous sandwich. I wonder if my hubby’s slap up dinner tonight was as good as this?
I can happily spend hours in the kitchen working on a dish but like anything in life there are a few things which I just do not enjoy doing. No. 1 on the list has to be peeling potatoes – definitely one for hubby to deal with. No. 2 is making pastry cases. I find it so stressful especially when it comes to making a rich short crust pastry. You have to get the pastry really thin so that it is not too doughy and then of course it tears just as you drop it into the tin. Of course you can patch it up but it never looks the same. The next problem is getting it to dry out nicely without going too brown and of course last but not least is getting it out of the tin without breaking the edges. No, no, no – life is too short to make your own pastry cases. Thankfully there is a good selection of readymade ones in the shops for cowards like me. Of course if you are a domestic goddess and prefer to make your own then this tart requires a rich short crust pastry case.
I did in fact make the pastry case for my lemon tart and all was going well until I went to fill the case with the filling. Yup – not enough filling – my tin was too deep. I went ahead and baked the tart and when it had cooled slightly I went round the edge verycarefully with a pair of kitchen scissors and trimmed down to the filling edge.
This is not a traditional lemon tart but only because I find them too eggy (not a real word but very descriptive). It is nevertheless a lovely tart and very tangy and very easy. No need to worry about the egg curdling or splitting. It can be served plain with some icing sugar dusted over the top. Alternatively you can fancy it up a bit for a special dinner by caramelising some caster sugar on the top and serving with some sharp raspberry coulis on the side.